Butternut Squash Houmous 

I’ve been rather silent this week as we are currently in the middle of renovating the barn we are moving into. We only have 4 weeks to finish it so it’s been rather hectic! At the moment it’s seems miles off being finished but I’m assured it will be ready on time! All our spare time has been spent painting, sanding and doing general donkey work to speed the job up. I wouldn’t mind moving into a house that wasn’t finished a few years ago, but now we have Will I am much more anxious that things are finished. Busy baby who is furniture cruising and into everything plus building site- no thank you! In fact, the whole moving with a baby scenario is bonkers. Filling one box takes hours as Will likes to play boo/needs a feed/doesn’t want to pack! Every night I look at the house and wonder what I can actually pack- babies need a lot of things every day, it’s all going to have to be packed at the last minute.  I certainly haven’t stopped cooking though! If anything I’m cooking more as I find it a brilliant way to relax. 

I have made this particular recipe for years and years, but have avoided sharing it for one reason and one reason alone – the spelling of the word ‘houmous’! There are SO many versions out there and I simply wasn’t sure what to write. Then I made it the other day and Will was such a huge fan of it that I decided to bite the bullet, choose a spelling and share the recipe. 
Houmous features in our weekly meals quite often, I find it handy to keep in the fridge to add to sandwiches, salads or as an impromptu snack. I’ve said it before and I’ll say it again, but having healthy snacks to hand really ensures I make better food decisions (most of the time – sometimes I still decide that a ginormous bar of cadburys whole nut is completely necessary)! 

While there is very little wrong with some shop bought versions, homemade really does taste better. I use my nutribullet to blitz the ingredients making it both quick and low on washing up (vital in my kitchen).  It can also be made from mostly store cupboard ingredients. 

Houmous is also an excellent food for babies and children. This version is full of protein and fibre from the chickpeas, and the butternut squash adds a lovely sweetness that children love. They can scoop it with their favourite vegis or breadsticks and it’s completely free of salt, stabilisers, preservatives or other unnecessary ingredients the shop bought offerings include. 

I have substituted the squash for carrots or sweet potato in the past, but the squash is my favourite. 

Ingredients

  • 400g butternut squash, in cubes
  • Half a can of chickpeas 
  • 2 cloves of garlic, skin on
  • 2 Tbsp tahini 
  • Juice of half a lemon
  • 40ml extra virgin olive oil 
  • Sprinkle of smoked paprika

Method 

  • Peel and cube the butternut squash and roast in in a little olive oil with the garlic cloves until it is soft and browning at the edges (about 30 minutes)
  • Squeeze the garlic cloves to remove ththe sweet cooked garlic from their skins and place in the blender with the squash 
  • Drain the chickpeas and add them to blender with the lemon juice, tahini and olive oil. 
  • Blend until you have a textured paste 
  • Pop in th fridge to chill completely 
  • To serve I like to drizzle it with some more olive oil and some smoked paprika.

This is perfect with crudités or breadsticks as well as being great in wraps or as an accompaniment to a salad. It keeps in the fridge for 3 days if covered, although it’s normally eaten before this in our house! 

Well, that was my little break, now it’s time to choose bathroom tiles! 

Summer Vegetable Minestrone

One thing that I have definitely become better at since becoming a parent is time management. I’ve always been a bit of a control freak organised, but I now realise I was completely terrible at managing my time!  I used to be very good at writing lists; long lists that were neatly written with little boxes to tick when I had done the task. Sounds ideal – but I would rarely, and by rarely I mean NEVER finish the list of jobs. Post-baby I still write a list every day, it’s normally scribbled on the back of an envelope with a coffee stain on, but most importantly I actually do what it says! William has been in a pretty steady two nap routine for a few months and this has made it relatively easy to be organised. It means I have two spells in the day to get things done. For my kitchen this means I need recipes that I can prep, at least in part, in advance. Most often I get the supper prep done in his morning nap as by the afternoon my enthusiasm can be dropping, or my house may have turned into a bomb-site! This summer vegetable minestrone is a perfect example of a supper that can be prepped in advanced and then cooked quickly when everyone is ready to eat.

All of the summer vegetables in this soup need minimal cooking, it takes only 10 minutes to cook and in an ideal world would be eaten straight away as this way the vegetables keep their individual character, colour and texture. On the surface it may not sound that baby friendly, but all the prep work can be done beforehand, meaning when your little one goes to bed supper is only 10 minutes away. This soup is a wonderful way of getting vast quantities of green vegetables into your family. For Will, I blend his up to make a thicker soup as the chunks are currently too big for him to manage, but an alternative for baby led weaner’s would be to drain the liquid off the soup and just give them the vegetables as they are.

The ingredient list may look long but don’t be put off, its really just a shopping list of green vegetables, and they can all be exchanged for others you may have in your fridge or freezer. The key is to not let it overcook. The other little trick in this soup is to add a parmesan rind; a trick I learnt from a Nigel Slater recipe. It works brilliantly with this soup to add a depth of flavour to the broth which would otherwise not be there owing to the soup cooking so quickly. It can be omitted but it does enhance the flavour. Adding pasta to the soup in the form of orzo or spaghetti (we use wholewheat spaghetti) makes it a filling supper on its own, but its also wonderful with some crusty bread and butter.

Soup may not seem that summery but I urge you to give this a try, it is a real celebration of all things green and sings summer!

Ingredients

  • A bunch of asparagus
  • A courgette
  • One handful of peas (fresh or frozen)
  • One leek or 4 spring onions
  • One handful of sugar snap peas (or fine beans/ mange tout)
  • Few stalks of tenderstem broccoli (normal broccoli works too)
  • One handful of frozen edamame beans
  • Parmesan Rind
  • Vegetable stock
  • Two Tbsps orzo pasta or a small handful of spaghetti broken into little pieces
  • Olive oil
  • Handful of chopped basil
  • 5-6 leaves chopped mint

Method

  • Chop all your fresh vegetables until they are the size of small cubes – try as much as possible to make everything a similar size.
  • Soften the leek or spring onion in a little olive oil, making sure they don’t colour
  • After a minute add the rest of the chopped vegetables and the edamame beans
  • Add the orzo or spaghetti pieces
  • Add the vegetable stock (a cube works just fine in this soup, because I’m also cooking for William I use salt free stock), water (about 2 pints) and the parmesan rind. Leave to simmer on a medium heat.
  • After 5 minutes add the frozen peas and mint plus half of the basil
  • Cook for further 5 minutes until the vegetables are soft but still retaining their beautiful green colour.
  • Remove the parmesan rind, ladle into bowls and garnish with the rest of the basil, enjoy!

 

Apple Crumble Bites 

Will was born last summer and this meant I started weaning him in January- the 25th of January to be exact. Someone bought us a baby record book and I have thanked them so many times as I have written so much down that I would otherwise have forgotten in my sleep-deprived new Mum fog! I loved the process of introducing him to food, both as purees and finger foods, but I really struggled with fruit. Winter fruit in Britain is awful, or I should say winter fruit in Britain that babies can eat is awful! I tried, on a number of occasions to buy melons or strawberries but buying these fruits out of season is a futile exercise – they tasted of swede! It seemed that the only fruits on his menu for the first month or two were apples, pears and dried fruits such as figs, prunes and apricots.

The other problem with winter fruit is that its not that suitable to eat as finger food. On numerous occasions I bought pears that actually went off before they became soft enough for my little one to gum, and raw apples were definitely not going to be suitable. Inspiration finally struck when I was making a crumble for a family lunch. It occurred to me that aside from at the sugar that most crumbles are filled with, it was a pretty baby-friendly pudding. I decided to deconstruct it and these apple crumble bites were the outcome.

The apple is baked and therefore soft enough for young babies to gum or chew, whilst the crumble coating is sugar free yet delicious and turns the humble apple chunk into a really tasty pudding or snack. These have now become a staple make in my kitchen. I offer them to Will on their own, or as an edible spoon with a yoghurt or fruit puree dip. My husband and I enjoy them with yoghurt and maple syrup, on top of rice pudding (amazing) or even with a bowl of warm custard! They are lovely warm or cold and keep well in the fridge for 48 hours.

The ingredients you need are limited, they are fast to make and healthy. They also increase the nutrient and calorie content of fruit for your little one- always good as they need plenty to keep them growing!

 

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Ingredients

  • 2 Tbsps rolled oats
  • 2 Tbsp ground almonds
  • 1 tsp cinnamon (or to taste, you could also use ginger)
  • 2 apples

 

Method

  • Peel and core 2 apples and chop each apple into 6 chunks
  • Place in an oven tray and pop in a preheated oven at 180c
  • In a small bowl combine the oats, ground almonds and cinnamon
  • After 5 minutes pull the apple out of the oven- it should be warmed through and ever so slightly damp, this will ensure the dry ingredients stick to it.
  • Ensuring the apple isn’t too hot to touch, coat each slice in the dry ingredients and place on a lined baking tray or a cupcake tray.
  • Bake at 180c for 15 minutes until the apple feels soft and the crumble coating is golden.img_6236

 Now that summer fruit is available I have been making these less. But I made them again the other day as the weather has turned really damp and grey here and we were all in need of something cozy for brunch. I fell in love with them all over again and had to share them with you.

What are your favourite ways to use apples? I’d love to hear!